I had my checkup with my GI yesterday in Philly. It was to discuss the next step as far as medications. Since I have had Crohn’s for so long, I’ve been through the gamut of prescription drugs, with remission here and there. No matter how well a medication is working though, those flares tend to sneak up on me, no matter what. Good part is, there were so many drugs to try growing up. Bad part is, I’m older now and have caught up to the pharmaceutical world, leaving very few options left. One more drug to try….dun, dun, dun…the dreadful Methotrexate. Not quite sure if I’m ready to go on that. Haven’t heard too many good things about it. I would love to think my diet is a stand alone treatment but since I am considered a severe case in the medical field terms, I am told it is wise to stick with some kind of maintenance drug. If I could only find one that works. Other then Prednisone. For now the course of action is to stop taking 6mp because the Dr. feels this is helping to cause my melonoma’s. Secondly I need to remain on 10 mg of Prednisone till we decide on what to do next. I could stay on it for a little bit longer, but we all know Prednisone has long term negative effects, and right now I want to stay off that course. Has anyone heard of Wellbutrin for the treatment of Crohn’s? There was research showing it acts very similar to anti-TNF’s but without the nasty side effects. Something, I think for myself, I am willing to give a try before Methotrexate.
I progressed into the Raw Vegan Diet directly after a flare so I lost over 10 lbs so far. I’m at my lowest I’ve been in a long time and cannot afford to lose anymore. I’ve been trying to increase my calorie intake a little. They say while on a healthy diet your body naturally finds an optimum weight. I’m hoping mine finds it soon! Today was the first day I didn’t do Raw during the day. This rainy weather has me craving warm foods and so I listened to my body and fed it lots of soup and brown rice pasta! Here are some of the things I made over the last few days……
I can’t get enough avocado. This has raw kraut & crumbled Brad’s Raw Sweet Potato Crackers on top. Sprinkled with curry, Herbamare and cracked pepper. So simple but so yummy.
Increasing my shakes (with extra almond butter) to two a day! I treated myself today to a Mudslide from Liqueteria. (blueberries, bananas, rice milk, spirulina, and vanilla vegan protein)
My sprouts are alive! I made a delicious salad of spinach, raw kraut & lots of sprouts with a simple dressing made of Tahini, Apple Cider Vinegar & lemon.
PB&J reconstructed. Raw granola bars from my bestie, topped with almond butter and mashed blueberries.
Lauren from Ginger is the New Pink created this one. I actually ate three bowls of this after making it. It was that good! (I omitted the chickpeas and used veggie broth as base)
Healing Lemon Lentil Chickpea Soup
2 small onions
3 stalks of celery
4 cloves of garlic
ground pepper to tase
3 tbls miso
3 cups of chickpeas
1 bag of red lentils
2 yellow zucchini
one bunch of kale
water or vegetable broth
lemon juice for garnish
In a large soup pot on medium heat, heat oil and add onion, celery, garlic, a crank of salt, pepper, dried mustard, cumin, paprika and Italian seasonings. Cook until tender about 10 minutes. Add lentils, daikon, zucchini, kombu stick, bay leaf, a drizzle of olive oil and chickpeas cover with water bring to a boil. Once boiling reduce heat to medium low and let cook until lentils are soft. About 30 min. Stir kale in add more cumin and sea salt (to taste), let kale wilt. Turn heat down to low and add miso (I add this to water first to break it up). Remove kombu stick and bay leaf and serve with lemon juice on top. I don’t measure my seasonings, so use with discretion, whatever flavor you want add more. I like the whole cumin flavor throughout this, it goes well with the lemon. I also didn’t use broth or stock, so you might want to salt this to your taste. The miso and kombu help with that as well. Also, I like this type of soup to be thick, so the less water you use the better. You want it to be like a hearty thick soup. The zucchini with break up into pieces and add to the texture.
I cut up Trader Joe’s Brown Rice Wraps sprinkled with olive oil & Greek seasoning and baked at 400 degrees for about 10 minutes. Serve with your favorite hummus. Mine is TJ’s Garlic! These came out incredibly crispy, light & yummy…I practically ate the whole tray!
Brown rice pasta sauteed with broccoli, mushrooms, zucchini and heirloom tomatoes and lots of garlic.